Made with decarbed shatter
What you will need:
Two medium-size bowls, one small glass dish (for decarb), one non-stick cookie sheet, one wooden spoon or hand mixer or stand mixer, measuring cups, and measuring spoons.
- 1 cup unsalted butter (softened)
- 1 cup packed light or dark brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 tablespoon honey
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups old-fashioned whole rolled oats
- 1 cup raisins
How to decarb shatter for edibles:
Preheat oven to 252 degrees °F. Add together butter and shatter into a small glass dish, and place into the oven for 27 minutes.
Preheat the oven to 350 degrees °F.
Using a woodenspoon, hand mixer or a stand mixer fitted with the paddle attachment, cream the softened butter, decarbed shatter, and both sugars together on medium speed for 3 minutes.
Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl to ensure an even mixture. Add the vanilla and honey and mix on high until combined.
In a separate bowl, whisk the flour, baking soda, cinnamon, and salt together, then add to the wet ingredients and mix on low until combined.
Beat in the oats, raisins at low speed. The dough should be thick. Chill the dough for 30-60 minutes in the refrigerator.
Roll 2-inch balls of dough and place on prepared non-stick cookie sheet.
Bake for 12-14 minutes until golden browned on the sides. Remove from the oven and let cool for 5 minutes before transferring to a wire rack to cool completely.
Store in an airtight container for up to 2 weeks or in the freezer for 3 months.
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